Recipe Details

Smoked Salmon-Veggie Wraps

Number of Servings: 4

Serving Size: 1 6-in tortilla wrap sandwich

Fans of smoked salmon will love this interesting twist on the tortilla wrap sandwich. The salmon filling may be made well ahead, but the “sandwiches” need to be assembled shortly before serving time or they will become soggy. A food processor makes preparing the salmon filling a snap.


Name: Amount:
celery stalk, very coarsely chopped 1 small
carrot, very coarsely chopped 1 small
very coarsely chopped cauliflower florets 0.33 cup
coarsely chopped red or green bell pepper 2 Tbsp
chopped green onions or fresh chives 3 Tbsp
fat-free cream cheese spread 0.67 cup
smoked salmon, coarsely chopped 3 oz
peeled medium cucumber, cut lengthwise into very thin slices 1
medium tomatoes, cored and very thinly sliced 2
6-in whole wheat or regular flour tortillas 4
to 12 lettuce leaves 8

In a food processor, combine the celery, carrot, cauliflower, bell pepper, and green onion (or chives). Process in on/off pulses until finely chopped. Sprinkle dollops of cream cheese and the salmon over the vegetables.


Process in on/off pulses until the cream cheese is smoothly and evenly incorporated. The filling may be used immediately or refrigerated, airtight, for up to 48 hours.


Shortly before serving time, lay out the cucumber and tomato slices and lettuce leaves between paper towels; pat down the towels to remove excess moisture.


Dividing the filling equally (a generous 1/3 cup per wrap), spread it evenly over the surface of the tortillas, to within 1/2 in of the edge. Lay the cucumber slices over the filling, patting them down. Arrange the tomato slices over the cucumber slices. Lay the lettuce leaves over the tomatoes, patching and tearing as necessary, to evenly cover the tortilla surface. Press down the leaves to compact the ingredients as much as possible.


Fold up one side of a tortilla about 3/4 in to form a lip that holds in the filling. Then, working from the perpendicular sides, fold over the tortilla to enclose the filling. Repeat with remaining tortillas.


Serve immediately or refrigerate 5 or 10 minutes to allow flavors to blend; for best texture do not store longer.

Nutritional Information (per serving)
Calories 241
Calories from Fat 45
Total Fat 5g
Saturated Fat 0g
Cholesterol 3mg
Sodium 418mg
Potassium n/a
Carbohydrates 33g
Dietary Fiber 5g
Sugars 6g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Vegetable 1 Medium-Fat Meat